Description
Spicy Shrimp and Sausage Stir-Fry Recipe
Ingredients:
500g shrimp (peeled and deveined)
200g smoked sausage (sliced)
1 red bell pepper (sliced)
1 onion (sliced)
2 carrots (sliced)
3 garlic cloves (minced)
2 tbsp olive oil
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley (chopped, for garnish)
Instructions:
1. Cook the sausage: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned. Remove from the skillet and set aside.
2. Sauté the vegetables: In the same skillet, add the remaining olive oil. Sauté the onion, bell pepper, carrots, and garlic until tender.
3. Cook the shrimp: Add the shrimp to the skillet with the vegetables. Sprinkle with paprika, cayenne pepper, thyme, salt, and black pepper. Cook until the shrimp turn pink and are cooked through.
4. Combine: Return the cooked sausage to the skillet and toss everything together to combine and heat through.
5. Serve: Transfer to a serving plate, garnish with fresh parsley, and enjoy warm as a main dish or with rice or pasta!
Step-by-Step Guide
Follow these detailed steps for a perfect stir-fry. First, ensure all ingredients are prepped (this is called ‘mise en place’) before heating your skillet. Use a large, heavy-bottomed pan or wok. After browning the sausage and setting it aside, add the harder vegetables first. Sauté the carrots and onions for 3-4 minutes until they begin to soften, then add the bell pepper and garlic. This prevents the garlic from burning. When adding the shrimp, spread them in a single layer for even cooking. Let them sear for 1 minute before stirring. The shrimp are done when they are opaque and form a loose “C” shape.
Serving Suggestions
This versatile stir-fry pairs beautifully with several bases. For a classic option, serve over a bed of fluffy white or brown rice to soak up the flavorful juices. It’s also excellent with pasta, such as linguine or angel hair. For a low-carb alternative, try cauliflower rice or zucchini noodles. A simple side salad with a light vinaigrette complements the dish’s richness perfectly.
How-to Summary
In summary: Brown sausage and set aside. Sauté vegetables until tender-crisp. Cook seasoned shrimp in the same pan until pink. Combine all ingredients, garnish with parsley, and serve immediately with your chosen side.
Frequently Asked Questions
Can I use a different protein? Absolutely. Chicken breast or scallops work well. Adjust cooking times accordingly.
How can I make it less spicy? Omit the cayenne pepper entirely and use sweet paprika instead of regular paprika.
Can I prepare this ahead of time? You can prep the vegetables and sausage ahead, but for best texture, cook and serve immediately.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid rubbery shrimp.
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator first and pat them very dry to ensure proper searing.
Common Mistakes to Avoid
- Overcrowding the pan: Cooking too much at once steams the food instead of searing it. Cook in batches if necessary.
- Overcooking the shrimp: Shrimp cook very quickly. Remove them from the heat as soon as they turn opaque and firm.
- Adding all vegetables at once: Denser vegetables like carrots need more time than peppers or garlic.
- Using wet shrimp: Not patting shrimp dry prevents proper browning and can make the dish watery.
Conclusion
This Spicy Shrimp and Sausage Stir-Fry is a powerhouse of flavor and simplicity, perfect for a busy weeknight or a casual dinner with friends. By following the step-by-step guide and heeding the common mistakes, you’ll achieve a restaurant-quality meal with minimal effort. Its flexibility with proteins and sides makes it a reliable recipe to keep in your regular rotation. Enjoy the vibrant, hearty results of this delicious one-pan wonder.